I'd bought a packet of spelt flour a while ago, but hadn't yet got round to baking with it. Spelt is apparently a great substitute to wheat flour, is packed full of vitamins and high in protein. Would it be difficult to bake with?
The days are getting shorter, and colder, so will this affect my baking?
Obviously, colder temperatures will mean that proofing would take longer, but what about the fact we're home all day (because of Covid) and we have central heating?
We popped into a local kitchen shop whilst holidaying in Wales, and was delighted to see they had a selection of banneton baskets.
This time, I did both the bulk rise and the second rise on the same day - from autolyse to bake in 11 hours.
I wanted to rely on visual clues and my instincts, rather than just leaving for the times the recipe told me. And I wanted to avoid another over-proofed loaf.
One of the hardest things to learn with baking, and especially sourdough baking, is to know when fermentation is complete and the dough is ready for shaping.
When I started out last month, I was happy to rely only on timings and happily assumed that the bulk rise was complete as it had